text: Japanese food store Xiao Yuan
Hello friends! The winter solstice has passed in a blink of an eye. Has everyone eaten hot dumplings or glutinous rice balls? According to tradition, the Japanese people also celebrate the winter solstice. This year they ushered in the "Winter Solstice" at 23:59 on December 21st, Beijing time, while the Neon Country, which has a time difference from us, ushered in this year's winter solstice on December 22nd.
Japan’s winter solstice this year is December 22 | 39mag.benesse.ne.jp
The direct sunlight Tropic of Capricorn makes the "winter solstice" the shortest day and the longest night in the northern hemisphere. There has been a romantic saying in our country since ancient times, called "One Yang comes back" , this word is also quoted in Japanese "One Yang comes back (いちようらいふく)" , which means that after the longest night of the year has passed, the Yang energy will recover and good luck will come.
Anahachimangu Shrine in Nishiwaseda, Tokyo, distributes "One Yang Returns" amulets every year from the winter solstice to Setsubun. It is said to have the effect of improving wealth and business prosperity.
Unlike we usually eat hot dumplings and glutinous rice balls to spend this special day, in Japan, the food related to the winter solstice also embodies the full sense of the season and good wishes for the winter solstice. Generally speaking, Japanese people eat food with the word "ん" in Japanese on the Winter Solstice. Why is this?
via: mono-siri.com
In Japanese, there is "ん" in "luck" in "luck", and during the winter solstice, there are many winter foods and Foods with the word "ん" are believed to not only ensure good health but also have a beautiful meaning of "bringing good luck". In addition, are specially called the "Seven Lucky Vegetables of the Winter Solstice "Seven Kinds of Winter Solstice"". There are two "ん" in Japanese, which also contains the good wish of "double good luck".
Next, let’s talk about what these seven lucky Japanese winter solstice foods are and how they bring people good luck!
In Japanese, the seven lucky foods of the winter solstice all have two "ん" meaning double good luck | minhan.jp
. Pumpkin "なんきん,かぼちゃ"
In Japan, pumpkin is called the "king of ingredients" during the winter solstice. This is because after the winter solstice, the yang energy recovers, and people have an infinite fondness for foods related to the sun. Pumpkin not only has a golden color like the sun, but the Chinese character "南" in it also means that it comes from the land of sunshine in the south. In addition, it is nutritious and easy to preserve, making it the most "winter solstice temperament" food.
pumpkin | famille-kazokusou.com
Regarding Japanese winter solstice pumpkin dishes, the most classic one is a kind of boiled food made from pumpkin and red beans (red beans have the meaning of warding off evil spirits), called "南Melon and red bean stew "Pumpkin のいとこ stew" ". "いとこ" means "cousin" in Japanese. There is a theory about the origin of the name "いとこ stew". It is said that "いとこ stew" originally refers to cooking from a variety of root vegetables and red beans. These vegetables are considered to be "family relatives".
"いとこ boil" was originally a local dish in Hokuriku areas such as Toyama Prefecture, Nara Prefecture, Yamaguchi Prefecture . In the past, people collected and cooked ingredients offered to gods for use in Bon Festival, New Year's Day, and festivals. Nowadays, it has become a common Japanese family dish and is often seen in regional celebrations.
Pumpkin and red bean stew "Pumpkin のいとこ stew" | gogen-yurai.jp
In addition to the common pumpkin and red bean stew, in Japan, winter solstice pumpkin dishes also have changes in different regions. For example, Hokkaido has "pumpkin juice powder" made with rice cakes, Okayama Prefecture "pumpkin stew", Iwate Prefecture "pumpkin noodle soup" and so on.In addition, many restaurants will also launch pumpkin dishes according to the occasion. The oden specialty store "たこume" in Osaka has launched a seasonal limited "pumpkin soup leaf roll".
Pumpkin soup leaf rolls that look delicious | odendane.com
, Lotus root "Lotus root, れんこん"
It is speculated that "Lotus root" has two "ん" in Japanese It has existed since the Yayoi period in Japan. The "Kojiki" and "Hitachi Province Customs" of the Nara period also have records about its use as an ornamental and edible ingredient. Most of the lotus root varieties circulating in Japan today are improved varieties introduced from China after the Meiji era.
As a root vegetable that is in season from November to February, lotus root has also become a classic winter ingredient. The hole on the lotus root has also been given the meaning of "broadening the horizons", so it is also often used in many festival dishes. "Vinegar Lotus Root" and "Lotus Root Chikuzen" are both classic Japanese lotus root dishes.
Red and white vinegar lotus root in Japanese New Year cuisine | sbfoods.co.jp
The deep-fried lotus root box filled with a filling made of chicken and perilla also has the atmosphere of the winter solstice | macaro-ni.jp
. Carrot "Ginseng, にんじん"
Friends who have some knowledge of Japanese should know that the Japanese name of carrot is "Ginseng, にんじん". The reason why carrots were called "carrots" after they were introduced into our country is because in ancient times, we called the people in the north or the western regions "Hu people" and the place where they lived as "Hu people". Li Shizhen described carrots in "Compendium of Materia Medica" : "It came from Hudi in the Yuan Dynasty, and the smell is slightly like radish, hence the name."
Before carrots were introduced to Japan, Japan actually had the term "ginseng". It mainly refers to the "Korean ginseng (Korean ginseng)" that was introduced as a medicinal material from Northeast China and the Korean Peninsula and was introduced in the Nara period. It is also referred to as "ginseng".
Korean ginseng | i-yasai.com
Later, when carrots were introduced to Japan as a vegetable, people thought that its leaves were like wild celery and its roots were shaped like Korean ginseng, so they named it "celery ginseng". To distinguish it from Korean ginseng, it was also called "ginseng vegetable", "cai ginseng", "hata ginseng", etc. Later, because carrots as a vegetable are rich in nutrients and gradually play an important role in people's daily lives, the name was omitted and simply called "ginseng".
via: tegami.club
About Japanese carrots, As a famous vegetable that represents the taste of Kyoto's winter, "Kintoki carrots" are bright red in color and soft in texture.
Vinegar-pickled red and white radish shreds in Osechi cuisine | erecipe.woman.excite.co.jp
, Ginkgo "Ginkgo, ぎんなん"
In the golden autumn of October, we also learned about the story of Ginkgo in detail (portal → Ginkgo | The taste of golden autumn, the taste of life), Ginkgo is a favorite ingredient of Neon people, and its bright color is also very suitable for making autumn and winter dishes.
Salt-roasted ginkgo | wine-mellow.com
The most common ginkgo dish in Japanese cuisine is "salt-roasted ginkgo", which is called "the taste of adults". The bitter and slightly sweet taste is fascinating. In addition, " Chawanmushi " with ginkgo decoration, "Ginkgo rice" made with rice, and "Ginkgo wagashi" with beautiful finished products are also ginkgo dishes that are suitable for eating on the day of celebration.
Ginkgo lotus root boiled food is also very suitable for the winter solstice | daidokolog.pal-system.co.jp
, Kumkan「きんかん」
It is said that kumquats arrived in Shizuoka, Japan with Chinese ships as early as the Edo period. In 1826, a merchant ship from Ningbo, Zhejiang, my country, was wrecked in the waters of Yuanjiangtan and docked at Qingshui Port. As a thank you to the crew, kumquats were given to the locals. The locals planted the seeds and kumquats spread in Japan.
via: kinarino.jp
The brightly colored "Kumami Manna" is a classic celebration dish during the Japanese New Year period. The sweet taste also means that life will be sweeter.
via：kinarino.jp
, Hanten「かんてん」
Hantian is a natural food made from natural red algae such as Gelidium and Gracilaria as raw materials, dried, boiled, extracted its solidified components, and solidified after cooling. It is also called "agar" or "agar" in our country. The origin of its Japanese name is said to be from the Zen monk Yingen Takaki . In addition, in the winter of the Edo period, someone discovered that dried seaweed placed outdoors in the cold had the characteristic of condensation, so it was named "Hanten".
Schematic diagram of the production process of kantenpp.co.jp
The food made using kanten in Japan is also very colorful. Because of its clear and transparent characteristics, it can not only be used to make desserts, but can also be transformed into exquisite blessing dishes on celebration days. In addition, different regions in Japan also have their own unique Kanten cuisine, and "ところてん", a Japanese summer jelly that has been loved by neon gold since the Edo period, is also made from Kanten. It is said that in the Kanto region, two or three cups of vinegar are generally used as a seasoning, while in Kansai it is sweet and dark honey style.
Hantian cuisine in some areas of Japan | kantenpp.co.jp
Classic Japanese summer jelly "ところてん"| kantenpp.co.jp
, Udon noodles "饂饨, うんどん, うどん"
Regarding Japan's seven lucky foods during the winter solstice, the last thing I want to introduce is the udon noodles that sound warm. Just like eating dumplings or glutinous rice balls on the Winter Solstice can bring us a sense of happiness, Winter Solstice udon noodles with various lucky ingredients will also bring a sense of ritual to the people of Neon.
A bowl of "winter solstice good luck udon" with all kinds of good luck ingredients | iwatsuki.raunzi.com
Although there are many types of udon in Japan, the one that gets the most attention has to be the Sanuki udon with thick white noodles, clear water chestnuts and chewy texture. Sanuki udon is a specialty of Kagawa Prefecture, so it was named after the ancient Sanuki country. Udon noodles can be eaten in many ways. They can be eaten cold or hot, with or without soup, boiled or stir-fried. They can be paired with simple medicinal flavors or rich side dishes. Regarding Sanuki udon, there are many ways to open it in Kagawa Prefecture, such as clear soup udon, soy sauce udon, Kamayo udon , Kamatama udon, sauce udon, table furudon and so on.
If you want to know more about udon and Sanuki udon, you can also follow the review of the Japanese restaurant public account (Portal → Sanuki Udon | What kind of experience is it like to bring your own bowls and chopsticks to eat noodles in the mountains?) (Comprehensive | Let’s talk about ramen, udon, soba noodles~)
Fuyang Udon from the “Nagata Udon Store” in Manno-cho, Nakatado-gun | nagataudon.com
In addition to these seven foods that can bring good luck, on the winter solstice in Japan, it is also traditional to eat red bean porridge, konjac dishes, etc., which also carry good wishes. In addition, you also have to take a "yuzu bath" that can purify the body and mind (Portal → Japanese Yuzu | It, it, it, it is not a grapefruit, but an orange?!).
After the winter solstice, Japan will also usher in a festive new year. These foods that can bring good luck will accompany the people of Neon throughout the winter from the winter solstice. In the days to come, we will also learn about Japan’s Osechi cuisine, which is full of blessings, so stay tuned (*^▽^*)
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